They are destroyed by the first frost, but can be kept during the winter, by gathering them on a dry day when full grown but not the least hard, and putting them in their pods into a keg. Throw some salt into the bottom of the keg, and cover it with a layer of the bean-pods; then add more salt, and then another layer of beans, till the keg is full. Press them down with a heavy weight, cover the keg closely, and keep it in a cool dry place. Before you use them, soak the pods all night in cold water; the next day shell them, and soak the beans till you are ready to boil them. DRIED BEANS. Wash them and lay them in soak over night. Early in the morning put them into a pot with plenty of water, and boil them slowly till dinner time. They will require seven or eight hours to be sufficiently done. Then take them off, put them into a sieve, and strain off the liquid. Send the beans to table in a deep dish, seasoned with pepper, and having a piece of butter mixed with them. GREEN PEAS. Green peas are unfit for eating after they become hard and yellowish; but they are better when nearly full grown than when very small and young. They should be gathered as short a time as possible before they are cooked, and laid in cold water as soon as they are shelled. They will require about an hour to boil soft. When quite done, drain them, mix with them a piece of butter, and add a little pepper. Peas may be greatly improved by boiling with them two or three lumps of loaf-sugar, and a sprig of mint to be taken out before they are dished. This is an English way of cooking green peas, and is to most tastes a very good one. TO BOIL ONIONS. Take off the tops and tails, and the thin outer skin; but no more lest the onions should go to pieces. Lay them on the bottom of a pan which is broad enough to contain them without piling one on another; just cover them with water, and let them simmer slowly till they are tender all through, but not till they break. Serve them up with melted butter. TO ROAST ONIONS. Onions are best when parboiled before roasting. Take large onions, place them on a hot hearth and roast them before the fire in their skins, turning them as they require it. Then peel them, send them to table whole, and eat them with butter and salt. TO FRY ONIONS. Peel, slice them, and fry them brown in butter or nice dripping. Onions should be kept in a very dry place, as dampness injures them. TO BOIL ASPARAGUS.